fresh crab

  essines said:

GET THJE FUCK OUT OF MY THREAD RUTHERFORD, YOU'RE A COCK SUCKING FAGGOT ASSHOLE. BUT AT LEAST YOU KNOW GOOD CRABS AND I AM THANKFUL FOR YOUR BRIEF BUT ENLIGHTENING INPUT.

i spent every summer as a kid in dunquin on the dingle peninsula; it was crazy - lobster wasn't even a fashionable dish at first, and i've had more than one meal with locals down there, eating lobster, maybe with some baby potatoes and salad or some shit. crab was even less fashionable - people would give my dad fucking bags and bags of crab, which he would cook and we would almost inevitably eat over newspaper au naturelle, sitting at a bench outside a pub. when i was a kid this was inevitably accompanied by a glass bottle of coke, and as i got older an excellent pint of guinness.

one of the best meals i ever ate was nearby, on the blasket islands

essentially a seafood carbonara, but omg, what seafood. lobster, crab, flounder, pollock, cockles, and mussels. local veg, cream, butter, and a bottle of excellent white wine in the sauce. fresh pasta, fresh salad. basically 90% of the ingredients were picked/caught less then four or five hours before. incredible food.

another thing this taught me was the pleasure in getting up at dawn to pick absolutely gigantic field mushrooms, so big you have to eat them like a steak, with a knife and fork, then snapping the stalks off, and frying them upside-down maybe with some bacon and eggs, so the juices accumulate in the cups. and fresh coffee. this, my friends is the breakfast of champions.

edit: and here, some nitpicking bastard will observe that a carbonara shouldn't really have cream or butter in it.

  catsonearth said:

get some big artichokes, cut off the stems and about an inch off the top, put them in a pot with about 2 inches of salted water in it. cover and steam them until you can stick a fork into them with little resistance. hallow out the inner leaves and hair, leaving only the meaty leaves around the sides and the heart at the bottom.

 

separately, saute some onions or shallots and minced garlic in butter. when they're soft, add some dry white wine and cook the alcohol off. add a hefty portion of crab meat and saute until about med. rare (but don't cook all the way). make sure the crab is sufficiently coated in butter/garlic/onion mixture. season with some garlic powder, salt, pepper and a little thyme, finish with a squeeze of lemon or lime juice (but not too much as the wine adds some acidity as well).

 

take that crab meat, butter, onion, garlic and stuff it inside the hallowed out artichoke, feel free to be as liberal with the drizzling of the butter/wine sauce over the artichoke as you see fit. grate a little bit of gruyere cheese on top of that. sprinkle some bread crumbs on it and drizzle a little olive oil over the whole thing. stick it in a 350 degree oven for about 15-20 mins (to give a nice crunch to the bread crumbs and finish cooking the crab through).

 

fuckin' delicious. use the crab concoction as a kind of dip for your artichoke leaves (you basically use your top teeth to scrape the meat from the inside of the leaf, if you've never had artichokes this way) and the combo of the crab with the artichoke heats is bomb.

 

this recipe works just as well with lobster.

omg that sounds fantastic

Hot guy six is posting.

*Instaboner*

  kaini said:

i spent every summer as a kid in dunquin on the dingle peninsula; it was crazy - lobster wasn't even a fashionable dish at first, and i've had more than one meal with locals down there, eating lobster, maybe with some baby potatoes and salad or some shit. crab was even less fashionable - people would give my dad fucking bags and bags of crab, which he would cook and we would almost inevitably eat over newspaper au naturelle, sitting at a bench outside a pub. when i was a kid this was inevitably accompanied by a glass bottle of coke, and as i got older an excellent pint of guinness.

 

one of the best meals i ever ate was nearby, on the blasket islands

 

essentially a seafood carbonara, but omg, what seafood. lobster, crab, flounder, pollock, cockles, and mussels. local veg, cream, butter, and a bottle of excellent white wine in the sauce. fresh pasta, fresh salad. basically 90% of the ingredients were picked/caught less then four or five hours before. incredible food.

 

another thing this taught me was the pleasure in getting up at dawn to pick absolutely gigantic field mushrooms, so big you have to eat them like a steak, with a knife and fork, then snapping the stalks off, and frying them upside-down maybe with some bacon and eggs, so the juices accumulate in the cups. and fresh coffee. this, my friends is the breakfast of champions.

 

edit: and here, some nitpicking bastard will observe that a carbonara shouldn't really have cream or butter in it.

fantastic. you've got me thinking about trying mushrooms even. sounds like the fucking life.

on blasket islands: i scrolled out 16 times before i realized it was ireland you know lol.

lolololol

Edit: Franklin I hadn't clocked kaini's post, but I thought of trying mushrooms when reading the Artichokes post!

maybe we should give them a try. i read a book not too long ago that was about finding wild mushrooms and how some people are crazy for mushroom hunting. wanna go hunting?

it's so god damn hard to beat fresh wild mushrooms.

i fucking love mushrooms.

  essines said:

i fucking love mushrooms.

Yeah, well I'm the toadstool in a big patch of mushrooms, yaknowarimsayin.

(except obviously not, as I don't have a penis, let alone one that was significantly larger than average, thereby lending credence to the above analogy)

mmm tasty

  Franklin said:

maybe we should give them a try. i read a book not too long ago that was about finding wild mushrooms and how some people are crazy for mushroom hunting. wanna go hunting?

Oh man, if you lived in England, or I lived in Canada, we'd so be shroom hunting right now.

Crab and Mushrooms, can there be anything tastier? What about some crispy bacon thrown in there? And instead of all this butter bollocks, we could use bacon fat.

oh come on now.

You don't approve of the bacon idea? We can leave the Bacon out if you don't want the bacon?

i dont even know anymore

fuck michael bay

lol